Whole Foods • Healthy Recipes • Gluten Free • Clean Eating

Ras el Hanout

Ras el Hanout is mysterious and sultry. It’s a Moroccan spice blend, heady with warming cinnamon and cloves. A perfectly balanced combination of many different spices, it is the certain something that makes a tagine taste distinctly Moroccan. It also makes a fabulous spice paste mixed with olive oil and salt, perfect for marinating chicken or tofu. Chances are you’ve got more than a few of the required ingredients in your pantry, and the payoff of blending these spices is worth a little extra effort! Mix up a batch and you’ll want to use it in just about everything.

Today, I marinated some skinless chicken breasts using a mixture of two tablespoons Ras el Hanout, two tablespoons extra virgin olive oil, and a half-teaspoon salt. Broiled until just tender, I paired the chicken with some mixed greens and a ripe nectarine. Served in my handy new Buddha Bowl (Thanks, flavourdesign!), it was a beautiful and light lunch.

You’re most welcome! You’ll find that most recipes for Ras el Hanout don’t include smoked paprika — I wanted a little less spice and a little more smoke. Normally, some kind of hot chili pepper powder is used. Go with that instead if you want a spicier mix! Or, you could do smoky *and* spicy and add some smoked chipotle powder.

[…] and patience. I think the effort is worth it, though, especially when the seeds are spiced with a Ras el Hanout spice blend. It’s a perfect complement to the seeds’ nutty flavor, an unexpeceted and welcome twist […]

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